Pomegranate and Beer Braised Short Ribs

Name: Pomegranate and Beer Braised Short Ribs
Yield: 10
Ingredients: 3.0Tbsp Olive oil; 8.0lbs Bone-In Beef Short Ribs; 0.0pinch Kosher salt and black pepper to taste; 3.0whole Medium carrots, thinly sliced; 2.0whole Celery Stalks, Sliced; 1.0each Leeks, cleaned, sliced; 1.0whole Parsnip, Thinly Sliced; 4.0each Garlic clove, minced; 2.0Tbsp Thyme, fresh; 2.0Tbsp Maille Old Style Mustard 4 x 8.16 lb; 24.0floz Amber ale beer; 2.0cups Pomegranate Juice; 3.0cups, prepared Knorr® Professional Ultimate Demi Glace Sauce 4 x 26 oz; 0.0pinch Pomegranate seeds, as needed

Pomegranate and Beer Braised Short Ribs – - Recipe

Fall-off-the-bone tender short ribs are cooked slowly in a mixture of sweet, tart pomegranate juice and smoky, robust porter style beer.

...

Sear Short Ribs

Olive oil 3.0 Tbsp
Bone-In Beef Short Ribs 8.0 lbs
Kosher salt and black pepper to taste

Saute the Vegetables

Medium carrots, thinly sliced 3.0 whole
Celery Stalks, Sliced 2.0 whole
Leeks, cleaned, sliced 1.0 each
Parsnip, Thinly Sliced 1.0 whole
Garlic clove, minced 4.0 each
Thyme, fresh 2.0 Tbsp
Maille Old Style Mustard 4 x 8.16 lb 2.0 Tbsp
Maille Old Style Mustard 4 x 8.16 lb
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Add the Braising Liquid

Amber ale beer 24.0 floz
Pomegranate Juice 2.0 cups
Knorr® Professional Ultimate Demi Glace Sauce 4 x 26 oz 3.0 cups, prepared
Knorr® Professional Ultimate Demi Glace Sauce 4 x 26 oz
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Finish the Dish

Pomegranate seeds, as needed

Beef

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Delivery / Takeaway

Knorr® Professional

Maille

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Fall-off-the-bone tender short ribs are cooked slowly in a mixture of sweet, tart pomegranate juice and smoky, robust porter style beer.

...

Preparation

Sear Short Ribs
- Heat the oil in a Dutch oven.
- Generously season the short ribs with salt and pepper.
- Sear short ribs on all sides until browned, set aside.
Saute the Vegetables
- Reduce heat to medium and add the carrots, celery, leeks, parsnip, garlic and thyme to the pot.
- Sauté for 5 minutes, stirring often.
- Add the mustard and continue to cook for another minute.
Add the Braising Liquid
- Add the beer, scraping the bottom of the pan with a wooden spoon to scrape up any browned bits; then add pomegranate juice and prepared Knorr® Demi-Glace.
- Bring to a boil, remove from heat and add the ribs back to the pot.
- The ribs should be almost completely submerged in the liquid.
- Cover the pot with a lid and place in the center of the oven.
- Braise for 2 ½ to 3 hours until short ribs are tender, stirring once or twice during cooking.
Finish the Dish
- Remove the pot from the oven and place on a burner.
- Carefully transfer the ribs to a serving platter and loosely cover with foil.
- Using a ladle or spoon, skim the fat from the braising liquid.
- Reduce if necessary, season with salt and pepper.
- Pour the sauce over the ribs, top with fresh pomegranate seeds and serve.